Korean Japchae

Name: Korean Japchae
Cook time: 50 min
Total time: 50 min
Cuisine: Korean
Ingredients: 10 ounces boneless rib eye steak, thinly sliced; 4 1/2 tablespoons soy sauce, divided; 2 1/2 tablespoons light brown sugar, divided; 3 1/2 tablespoons toasted sesame oil, divided; 2 garlic cloves, minced (about 2 teaspoons), divided; 10 ounces fresh baby spinach (about 10 cups); 1 1/4 teaspoons kosher salt, divided; 12 ounces uncooked Korean sweet potato noodles or mung bean noodles; 3 tablespoons canola oil, divided; 1 1/3 cups 3-inch-julienne-cut carrots; 2/3 cup 1/2-inch-sliced white and light green scallion bottoms; 1 cup green scallion tops; 2 cups thinly sliced shiitake mushroom caps; 1 tablespoon roasted sesame seeds (optional)

6 steps

Cook:50min

My all-time favorite!

Updated at: Thu, 17 Aug 2023 14:10:40 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories781.1 kcal (39%)

Total Fat36.2 g (52%)

Carbs97.7 g (38%)

Sugars12.9 g (14%)

Protein20.7 g (41%)

Sodium1719 mg (86%)

Fiber6.5 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

10 ouncesboneless rib eye steak

thinly sliced

4 ½ tablespoonssoy sauce

divided

2 ½ tablespoonslight brown sugar

divided

3 ½ tablespoonstoasted sesame oil

divided

2garlic cloves

minced, divided

10 ouncesfresh baby spinach

1 ¼ teaspoonskosher salt

divided

12 ouncessweet potato noodles

uncooked, korean, or mung bean noodles

3 tablespoonscanola oil

divided

1 ⅓ cupscarrots

3-inch-julienne-cut

⅔ cupgreen scallion

1/2-inch-sliced, white and light, bottoms

1 cupscallion tops

green

2 cupsshiitake mushroom caps

thinly sliced

1 tablespoonroasted sesame seeds

optional

Instructions

Step 1

Place steak in a small bowl. Add 1 1/2 tablespoons soy sauce, 1 1/2 teaspoons brown sugar, 1 1/2 teaspoons sesame oil, and 1 teaspoon minced garlic. Massage seasonings into meat. Let stand at room temperature until ready to cook.

Knife

Step 2

Bring a Dutch oven full of water to a boil. Place a strainer basket in water. Add spinach to strainer; cook until just wilted, 30 seconds to 1 minute. Remove spinach from pot; drain. Rinse with cold water until cool. Press or squeeze spinach to remove excess liquid. Place spinach in a small bowl. Add 1 teaspoon sesame oil, 1/4 teaspoon salt, and remaining 1 teaspoon minced garlic; stir thoroughly to combine.

Strainer

Step 3

Return water to a boil. Add noodles; cook until al dente, 6 to 7 minutes. Drain noodles, and rinse with cold water. Drain well, and snip noodles a few times with kitchen shears. Place noodles in a large bowl. Add remaining 3 tablespoons soy sauce, remaining 2 tablespoons brown sugar, 2 tablespoons plus 1 teaspoon sesame oil, and 1/2 teaspoon salt; toss well to combine.

Strainer

Step 4

Heat Dutch oven over medium-high. Add 1 tablespoon canola oil; swirl to coat. Add carrots and scallion bottoms; cook, stirring often, 2 minutes. Add scallion tops and 1/4 teaspoon salt; cook, stirring constantly, 1 minute. Remove from pan.

Step 5

Add 1 tablespoon canola oil to Dutch oven over medium-high; swirl to coat. Add mushrooms; cook until browned and tender, about 3 minutes. Add remaining 1 teaspoon sesame oil and remaining 1/4 teaspoon salt, tossing to coat. Remove from pan.

Step 6

Add remaining 1 tablespoon canola oil to Dutch oven over medium-high heat; swirl to coat. Add steak mixture; cook until liquid evaporates and steak is browned and glazed, about 4 minutes. Add noodle mixture, spinach mixture, carrot mixture, and mushroom mixture; cook, tossing constantly, until heated through, about 3 minutes. Serve warm or at room temperature.

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